Light sweet rolls with curd and fruit filling
6 servings
20 minutes
Light sweet rolls with a cottage cheese-fruit filling are a harmony of tenderness and freshness. Inspired by the pursuit of simplicity and elegance, they combine airy cottage cheese with juicy fruits wrapped in thin pancakes. The base of cottage cheese and sour cream gives the dessert a creamy texture, while kiwi, pineapple, and strawberries add vibrant flavor accents. Historically, the idea of combining fruits and cottage cheese came from European desserts, but in this version it gains lightness thanks to the pancakes. The rolls are served chilled, making them perfect for summer days. A sprinkle of chocolate shavings adds a finishing touch of sweet sophistication. An ideal choice for a light breakfast, an elegant dessert, or a treat for guests.
1
Pass the cottage cheese through a sieve, add sour cream, and mix well.
- Curd cheese (tvorog): 200 g
- Sour cream: 2 tablespoons
2
Wash the fruits, peel the kiwi and pineapple, remove the stem from the strawberry. Cut the kiwi and pineapple into sticks, and slice the strawberry into quarters.
- Pineapple: 100 g
- Kiwi: 1 piece
- Strawberry: 10 pieces
3
Place a strip of cottage cheese mass about 1/3 from the edge of the pancake. Next to it, lay out fruits and roll the pancake tightly into a roll. Make rolls from the remaining pancakes and filling in the same way, then put them in the refrigerator for 1-1.5 hours.
- Curd cheese (tvorog): 200 g
- Pineapple: 100 g
- Kiwi: 1 piece
- Strawberry: 10 pieces
- Thin crepes: 6 pieces
4
Before serving the roll, cut it into equal small pieces, place on a plate, sprinkle with chocolate shavings, and serve.
- Chocolate shavings (curls): to taste